Roasted Maple Sweet Potato Pancakes with Bourbon Butter Pecans

Yield: 12 Servings (1 pancake)

Yield: 12 Servings (1 pancake)

Bring everyone to the breakfast table with a stack of these fluffy, wholesome sweet potato pancakes. Your customers will eat 'em up—and they'll come back for more.

Ingredient	Weight	Measure
Bourbon		2 Tbsp.
Butter, softened	8 oz.
Simplot RoastWorks®: Roasted Maple Sweet Potatoes	40 oz.
Old-fashioned rolled oats	6 oz.
Whole wheat flour	16 oz.
Brown sugar	8 oz.
Baking powder		1 Tbsp.
Baking soda		1 tsp.
Cinnamon, ground		2 tsp.
Sour cream, light	8 oz.
Coconut milk, light	16 fl. oz.
Water (or more as needed)	8 fl. oz.
Eggs, large		3 each
Vanilla extract		2 tsp.
Butter, melted	4 oz.
Pecans, chopped	6 oz.

Preparation Instructions:

Step 1

Add bourbon to small saucepan; reduce until 1/4 of original amount. Chill. Add softened butter to mixer with whisk attachment; slowly whisk butter while pouring in the chilled bourbon reduction; mix until fully incorporated. Chill and reserve.

Step 2

Preheat convection oven to 350°F.

Step 3

Spray a sheet pan with cooking spray. Arrange sweet potatoes in a single layer. Bake for 15 minutes, stirring halfway through. Remove from oven and add to mixer or food processor. Process until smooth.

Step 4

In a bowl, mix oats, flour, brown sugar, baking powder, baking soda, cinnamon, and sour cream. In another bowl, mix coconut milk, water, eggs, vanilla, and sweet potatoes; whisk wet ingredients into the first bowl until just combined. Stir in the melted butter. Adjust water amount as necessary.

Step 5

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Serve with 1 Tbsp. of bourbon butter and pecans sprinkled over the top.